Cookie Crusts
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder

Marshmallow Filling
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup Marshmallow Cr?e

Preheat oven to 400 degrees F. Lightly grease a cookie sheet.

Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter and sugar. Add egg, evaporated milk and vanilla extract. Mix well.

In a separate bowl, mix together flour, salt, cocoa powder, baking soda and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.

Drop the dough onto greased cookie sheet by rounded tablespoonsful. Leave at least 3 inches in between each one; dough will spread as it bakes.

Bake for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.

Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter, confectioners' sugar, vanilla extract and Marshmallow Cr?e. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonsful of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.